Pasta and Goat Cheese Soufflé Casserole

Ingredients

1/4 cup (50 mL) butter
1 clove garlic, finely chopped
1/3 cup (75 mL) all purpose flour
2 cups (500 mL) milk
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) each ground nutmeg and hot pepper sauce
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) each chopped fresh thyme and rosemary or 1/2 tsp (2 mL) dried thyme and rosemary
5 eggs, separated
6 oz (175 g) mild goat cheese, crumbled
2 cups (500 mL) cooked macaroni
2 tbsp (30 mL) chopped sun-dried tomatoes
2 tbsp (30 mL) grated parmesan cheese

Directions

Butter a large, shallow gratin dish about 8 x 12 inches (2 L). In a large saucepan, melt butter. Add garlic; cook gently until fragrant. Whisk in flour and cook 2 to 3 minutes, stirring constantly. Whisk milk into flour mixture. Bring to a boil. Cook gently, stirring, a few minutes. Stir in salt, pepper, nutmeg, hot pepper sauce, parsley, thyme and rosemary. In a small bowl, beat egg yolks together. Beat in about 1/2 cup (125 mL) hot sauce. Beat mixture back into the saucepan. Stir in goat cheese. Sauce should be very well seasoned. Add pasta and sun-dried tomatoes. In a large bowl, beat egg whites with an electric mixer until white glossy peaks form. Stir 1/4 of the egg whites into the sauce. Fold remaining egg whites gently into the sauce. Spoon mixture into the prepared pan and dust with parmesan cheese. Bake in preheated 425°F (220°C) oven for 20 to 25 minutes until puffed and browned. Serve immediately.

Makes: 6 servings

Preparation: 30 minutes

Cooking: 15 minutes

Baking: 20 to 25 minutes